Goan Sorpotel

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

This is a very substantial, peasant-type dish that is highly spiced, but the addition of offal does make it very flavorsome.


  • 2 lb 4 oz/1 kg boneless pork (leg or shoulder)


Put all the meats in a large pan, then cover with water and simmer for about 20 minutes, or until partially cooked. Remove from the pan and dice finely. Reserve the cooking liquid.

Put all the spices and the dried red chiles, garlic, ginger, and vinegar into a food processor and whiz until you have a fine paste.

Heat some vegetable oil in a large pan and gently cook all the meat